Home > Recipes > Veggie Pancakes

Veggie Pancakes Recipe

These taste like potato pancakes but have a fun colorful look from nutritious carrots, zucchini, peas and corn. It's a surefire way to get your kids to eat a variety of vegetables.—Coleen Schneider, Johnsonburg, Pennsylvania

This recipe is:

Quick

[X]

Rate Veggie Pancakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Veggie Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

2 to 3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon each salt, pepper, garlic powder and celery seed
Oil for frying

Directions

In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well.
In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm. Yield: 1 dozen.

Originally published as Veggie Pancakes in Taste of Home August/September 1998, p14